Ingredients

For the steak and fries:

• 2 x 227g Wagyu ribeye steaks
• 1 large Maris Piper potato
• Wagyu dripping/ cooking spray
• Salt and freshly ground black pepper

For the green peppercorn sauce:

• 2 tbsp unsalted butter
• 2 tbsp finely minced shallots
• 3 tbsp drained green peppercorns
• 1 tbsp plain flour
• 1½ cups beef stock
• ¼ cup brandy or cognac
• ¾ cup double cream
• 1 sprig fresh thyme (optional)
• Salt, to taste

Cooking Instructions

1. Take your steaks out of the fridge, pat them dry and season generously with salt and pepper.
2. Heat oil and fry the chips until golden and crispy.
3. Prepare the green peppercorn sauce. In the same pan used for the steak, melt the butter and gently cook the shallots and green peppercorns.
4. Sprinkle in the flour and stir to form a light roux.
5. Deglaze with brandy, then stir in the beef stock and thyme. Simmer until reduced slightly.
6. Stir in the cream and cook until thick and creamy.
7. Cook the Wagyu ribeye. Heat a heavy-bottomed pan until very hot.
8. Sear the steaks on both sides until a deep brown crust forms, adjusting cooking time to your preferred doneness.
9. Rest the steaks for a few minutes before slicing.
10. Plate the Wagyu ribeye alongside the crisp fries and spoon over the rich green peppercorn sauce.
11. Enjoy!